Societi Bistro | Bistros Go Global
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Bistros Go Global

Societi Bistro invites you to experience the contemporary definition of a bistro, having evolved into any rural food served in an urban environment.

 

From 28 March 2018 head chef Robert Giljam will present 21 menus featuring modest and traditional meals from across the globe, each only available for 4 days, and paired with exceptional South African wine.

1 - Caribbean - 28 to 31 March 2018

Starter

Jamaican Hake Fritters   42

pineapple, cabbage, lemon

 

Main

Spicy Cuban Pollo Asado   88

pulled roasted chicken, citrus, wraps, salsa

 

Dessert

Jamaican Coconut Ice Cream   scoop – 33

 

Paired with Hartenberg Riesling

2 - North Africa - 4 to 7 April 2018

Starter

Tunisian Lamb Kofta   58

blackened carrot salad, minted yoghurt

 

Main

Moroccan Chicken Tagine   109

coucous, flatbread

 

Dessert

Algerian Makroud   36

lemon

 

Paired with Marras Swartland Shiraz/Cinsault

3 - Spain - 11 to 14 April 2018

Starter

Sardines   61
caper, lemon

 

Main

Seafood Paella   185

 

Dessert

Mini Churros   45
Nutella

 

Paired with KWV Grenache Blanc

4 - South America - 18 to 21 April 2018

Starter

Ceviche – Peru   91

granadilla, lemon

 

Main

Skirt Steak – Argentina   115

chimichurri

 

Dessert

Sonho – Brazil  42

dulce de leche

 

Paired with Neethlingshof Malbec

5 - Sicily, Italy - 25 to 28 April 2018

Starter

Pasta alla Norma   73
aubergine, tomato, ricotta

 

Main

Cape Fish of the Day Caponata   STB
sustainable, agro-dolce aubergine dish

 

Dessert

Frangelico topped Ice Cream   scoop – 36

 

Paired with Terra del Capo Pinot Grigio

6 - Emilia - Romagna, Italy - 2 to 5 May 2018

Starter

Richard Bosman’s Charcuterie   81

a selection of cured meats

 

Main

Coniglio alla Cacciatora   130

hunter’s style rabbit, tomato, polenta

 

Dessert

Grappa Gelato   scoop – 30

 

Paired with Terra del Capo Sangiovese

7 – Venice, Italy - 9 to 12 May 2018

Starter

Zuppa di Pesce   73
Venetian style fish soup

 

Main

Fegato alla Veneziana   119
sautéed calves’ liver, caramalised onion, soft polenta

 

Dessert

Tiramisù   54
“pick me up”

 

Paired with Idiom Bianco di Stellenbosch

8 – Florence, Tuscany & The Italian Riviera - 16 to 19 May 2018

Starter

Cape Fish served with Risotto allo Zafferano   76

sustainable, saffron risotto

 

Main

Bistecca alla Fiorentina   151

grilled 300g T-bone steak, fresh lemon

 

Dessert

Fig Gelato   41

per scoop, almond & walnut – 
served with an espresso

Paired with Idiom Sangiovese

9 – Milan & South Tyrol, Italy - 23 to 26 May 2018

Starter

Canederli   46
broth, bread dumplings

 

Main

Osso buco alla Milanese   149
bone marrow & saffron risotto, gremolata

 

Dessert

Bitter Chocolate & Cherry Gelato    scoop – 22

 

Paired with Idiom Zinfandel

10 – Rome & Naples, Italy - 30 May to 2 June 2018

Starter

Mozzarella in Carrozza   70
deep fried mozzarella sandwich, anchovy, dressed rocket

 

Main

Saltimbocca alla Romana   157
sirloin escalope, Prosciutto, sage

 

Dessert

Gelato al Caffè   scoop – 24
espresso flavoured ice cream

 

Paired with Steenberg Nebbiolo

11 – Portugal - 6 to 9 June 2018

Starter

Pulpo alla Gallega   68
squid, potato, lemon

 

Main

Arroz de Pato   132
duck rice, lemon

 

Dessert

Pastel de Nata   22

 

Paired with Allesverloren Touriga Nacional

Winter Menu Launch

Bistros Go Global briefly breaks for our chefs prepare the launch our new Winter Menu on 21 June 2018.

12 – French Alps, Burgundy, France - 4 to 7 July 2018

Starter

Salade Lyonnaise   59
curly endive, bacon lardons, poached egg, chicken liver vinaigrette

 

Main

Boeuf Bourguignon   135
beef brisket, red wine, bacon lardons, mashed potato

 

Dessert

Profiteroles   43
dark chocolate sauce

 

Paired with Klein Constantia KC Pinot Noir

13 – Paris, France - 11 to 14 July 2018

Starter

Cauliflower Soup   62
gruyere

 

Main

Pot au Feu   111
braised pork belly, braising vegetables, mustard relish

 

Dessert

Paris Brest   43
crisp choux pastry, praline crème

 

Paired with Noble Hill Viognier

14 – Normandy, France - 18 to 21 July 2018

Starter

Moules au Cidre   84

west coast mussels, cider

 

Main

Baked Fish   STB

fennel, leek, capers

 

Dessert

Apple Tarte Tatin   35

caramel, vanilla ice cream

 

Paired with Doolhof Unwooded Chardonnay

15 – Bordeaux & Gascony, France - 25 to 28 July 2018

Starter

Garbure   73
rustic country soup – confit duck, vegetable broth

 

Main

Bœuf à la Bordelaise   151
braised beef, red wine, bone marrow

 

Dessert

Lavender Ice Cream   scoop – 19
honey

 

Paired with Springfield Whole Berry Cabernet Sauvignon

16 – Provence, France - 1 to 4 August 2018

Starter

Bouillabaisse   98
traditional fish soup

 

Main

Salade Niçoise   STB
olives, capers, anchovies

 

Dessert

Gratin de Fruits Rouges   43
red fruit gratin, sabayon

 

Paired with Allesverloren Tinta Rosé

17 – Corsica, France - 8 to 11 August 2018

Starter

Charcuterie   81
Richard Bosman’s locally sourced selection

 

Main

Local Line Fish   STB
squid, citrus salad

 

Dessert

Crème Caramel   24
vanilla pod

 

Paired with Steenberg Sémillon

18 – Middle East - 15 to 18 August 2018

Starter

Mezze Platter   84

taramasalata, hummus, olives, halloumi, pita bread

 

Main

Ottoman Lamb   130

toasted couscous, aubergine purée

 

Dessert

Turkish Delight Ice Cream   scoop – 27

 

Paired with Hartenberg Shiraz

19 – Japan - 22 to 25 August 2018

Starter

Miso Soup   62
tofu

 

Main

Japanese Platter   143
teriyaki pork belly, den miso roasted aubergine, chilli panco prawns
wasabi mayo, radish, daikon

 

Dessert

Ice Cream Trio   49
green tea, wasabi, litchi

 

Paired with Hakutsuru Sake

20 – Mainland Asia - 29 August to 1 September 2018

Starter

Lap Khmer   54
Cambodian lime marinated beef salad

 

Main

Hui Gou Rou   115
Chinese Sichuan twice cooked pork

 

Dessert

Kem Chuoi   scoop – 24
Vietnamese banana ice cream

 

Paired with Delaire Graff Botmaskop

21 – Louisiana, United States of America - 5 to 8 September 2018

Starter

Spicy Blackened Beef Salad   97
mint crème fraîche

 

Main

Étouffée   162
chicken, prawn

 

Dessert

Bananas Foster Beignets   62
Bourbon, vanilla ice cream

 

Paired with Springfield Wild Yeast Chardonnay